Peppermint Bark Cookies
These peppermint bark cookies are soft, chewy chocolate cookie flavored with peppermint are dipped in melted white chocolate and decorated with crushed peppermint candies. They are the perfect cookies for a holiday cookie tray!
Servings: 18 cookies
Calories: 252kcal
Ingredients
- 1 ¼ cups + 2 Tablespoons (165 g) all purpose flour spooned and leveled
- ⅓ cup (28 g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks, 226 g) unsalted butter, melted and slightly cooled
- ½ cup (107 g) packed light brown sugar
- ½ cup (100 g) granulated white sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ¾ cup (128 g) semi-sweet chocolate chips
- 4-6 ounces white chocolate roughly chopped
- Crushed candy canes for decorating
Instructions
- Combine the dry ingredients. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, and salt and set aside. 1 ¼ cups + 2 Tablespoons (165 g) all purpose flour ⅓ cup (28 g) unsweetened cocoa powder ½ teaspoon baking soda ¼ teaspoon salt
- Combine the butter and sugars. In a second bowl whisk together butter and sugars until combined. 1 cup (2 sticks, 226 g) unsalted butter, ½ cup (107 g) packed light brown sugar ½ cup (100 g) granulated white sugar
- Add egg and extracts. Add egg and beat until combined. Add vanilla extract and peppermint extract. Mix to combine. 1 large egg 1 teaspoon vanilla extract 1 teaspoon peppermint extract
- Add the dry ingredients. Gradually add the flour mixture to the butter mixture, beating on low speed until just combined. Fold in the chocolate chips. For best results, Cover and refrigerate dough for at least two hours, up to overnight. ¾ cup (128 g) semi-sweet chocolate chips
- Preheat and prepare cookie sheets. Preheat oven to 350°F (177°C). Prepare cookie sheets with parchment paper or grease lightly.
- Shape cookies. Using a 1-inch cookie scoop or a tablespoon, scoop the cookies into 1 ½ inch balls. Roll into a smooth ball in your hands. Place onto baking sheets spaced two inches apart.
- Bake and cool the cookies. Bake cookie sheet on the middle rack for 10-12 minutes, Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I like to top with a few additional chocolate chips when they come out of the oven for appearance.
- Decorate cookies. Melt white chocolate in a microwave-safe bowl until melted. Dip each cookie halfway into white chocolate and place onto parchment-lined baking sheet. Sprinkle on crushed candy canes onto the white chocolate. Cool until chocolate is set. 4-6 ounces white chocolate Crushed candy canes
Video
Notes
- Make ahead: Yes, you can make cookies ahead of time. The cookie dough can be refrigerated for up to 2 days. Just cover the bowl with plastic wrap. Let soften slightly before baking so you can scoop the cookies. Or you can keep cookie dough frozen for up to 3 months. Scoop then freeze the unbaked cookie dough balls. Freeze in a plastic bag. To bake from frozen, simply thaw the dough overnight in the refrigerator and then bake according to the recipe instructions.
- Storage: Cookies can be stored in an airtight container at room temperature for up to 3 days. If you need to store them for longer, you can freeze them for up to 3 months.
- Gluten free: Use a 1:1 gluten free flour. I haven't tried but most blends should work just fine. Be sure to also use gluten free vanilla extract.
Nutrition
Calories: 252kcal | Carbohydrates: 27g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 76mg | Potassium: 109mg | Fiber: 1g | Sugar: 18g | Vitamin A: 334IU | Vitamin C: 0.03mg | Calcium: 30mg | Iron: 1mg